Crunchy Chickpea Salad
Accompaniment
Food
Main Courses
Quick Meals
Starters
Dairy-free
Gluten-free
Vegan
Vegetarian
4-6 Servings
Ingredients
1 cup (200g) dried chickpeas
120g sundried tomatoes, slivered
1/2 cup sultanas
1/2 cup pecan nuts, roughly chopped
2 tbsp olive oil
1 lemon, juiced
1 tsp fresh dill, chopped
Salt and pepper
Method
- Soak the chickpeas overnight in 3 times their volume of water then rinse, drain and cover in a pan of freshly boiled water
- Simmer until tender (for about an hour), adding marinated vegetables such as aubergine for extra depth of flavour
- Drain, rinse and cool, and mix together with the chopped and prepared sultanas, pecans and sundried tomatoes
- Serve on a bed of fresh iceberg lettuce, alone or as a tasty accompaniment to grilled chicken
